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The effect of drinking yogurt on the microhardness of posterior composites resin

Author: Dr. Saif Alarab A. Mohmmed,B.D.S.,M.Sc.
Journal: MUSTANSIRIA DENTAL JOURNAL مجلة المستنصرية لطب الاسنان ISSN: 18138500 Year: 2011 Volume: 8 Issue: 2 Pages: 93-99
Publisher: Al-Mustansyriah University الجامعة المستنصرية

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Abstract

Background :This study was conducted to evaluate the effect of yogurt on thesurface microhardness of two types of composite resins; (Filtek™ P90 Low ShrinkPosterior Restorative, 3M ESPE,USA), and (Filtek™ Z350 Posterior Restorative, 3MESPE,USA).Forty samples of composite were prepared by using cylindrical mold (2mm inhight and 8mm in diameter )..All specimens were stored in plastic container thatcontain distilled water and incubated 37cº for 24 hours before they were tested. twentysamples of each type of composite were divided into two groups (10) for each ,baseline measurements for surface microhardness test was taken for all compositesamples using the micromet microhardness tester (Vichers hardness tester) with al00g load was applied for 15 seconds in which three indentations were made for eachsample and converted into Vickers Hardness Number (VHN ) .After baselinemeasurement 10 samples of each type of composite were alternately immersedmanually by holding the specimen by a pair of tweezers from its sides, , in drinkingyogurt (Activia ,KSA) and artificial saliva for 10 cycles 5 seconds each at roomtemperature (25cº). This was repeated three times a day (8am,4pm,12am) at 8hoursintervals for one week. the other 10 samples for each type of composite wereimmersed in artificial saliva only. The total soaking time in both drinking yogurt andsaliva was 100 seconds. After the soaking sequence was completed the specimen wasrinsed with distilled water and subjected to surface microhardness test (Vichershardness tester).Descriptive statistics(mean values and standard deviations with the minimum andmaximum values and Statistical analysis of data by using student t - test for all groupswas carried out between the means of each type of composites ,the results showed asignificant reduction in VHN values (at P<0.05)of Filtek™ Z350 PosteriorRestorative composites after immersion in artificial saliva, while the (Filtek™ Z350Posterior Restorative, 3M ESPE) composite showed a highly significant reduction inVHN values (at P<0.01)after immersion in drinking yogurt. Filtek™ P90 Low ShrinkPosterior Restorative composites showed a non significant reduction in VHN values(at P>0.05) after immersion in artificial saliva and after immersion in drinking yogurt.Filtek™ P90 Low Shrink Posterior Restorative composites have highest VHNvalue than Filtek™ Z350 Posterior Restorative composites, and surface microhardnessresults showed that drinking yogurt highly significantly effect on the Filtek™ Z350Posterior Restorative composites while it has non significant effect on the Filtek™P90 Low Shrink Posterior Restorative composite


Article
Effect of Transeglutaminase enzyme on drinking yogurt properties
تأثير أضافة أنزيم الـ Transglutaminase في خصائص لبن الشنينة

Author: Shaymaa Saady Lafta شيماء سعدي لفته
Journal: iraq journal of market research and consumer protection المجلة العراقية لبحوث السوق وحماية المستهلك ISSN: ISSN/ 20713894/ EISSN/25236180 Year: 2014 Volume: 6 Issue: 1 Pages: 163-174
Publisher: Baghdad University جامعة بغداد

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Abstract

This study was carried out to examine the addition effect of microbial Transglutaminase (T. G) on the chemical and physical properties of drinking yogurt. Transglutaminase Enzyme was added to drinking yogurt in different concentration (0.050, 0.075, 0.100 and 0.125) g/kg with activity 100 unit /g and at different milk dilution (1:1,1:2,1:3and1:4) milk:water after pasteurization. The fermentation was carried with (Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus of ratio (1:1). The results reveled to that TG addition did not cause significant changes on chemical properties of drinking yogurt, while the physical properties were improved by T.G compared with the control treatment, pretreatment of milk with enzyme increased the viscosity and prevented whey separation. The best results in terms of whey separation and rheological properties were obtained when treated milk with 0.125 g./Kg in dilution 1: 2 milk to water. The results indicated that T. G may be successfully used for improving the functional properties of drinking yogurt. The results show that the addition of T.G in all concentration did not appeared any un favourable effect on the sensory properties of the final products.

أجريت هذه الدراسة لمعرفة تأثير أنزيم Transglutaminase (TG) المايكروبي في الصفات الكيميائية والفيزيائية للبن الشنينة، أذ أضيف الأنزيم للبن بتراكيز مختلفة (0.050 و0.075 و0.100 و 0.125) غم/ كغم وبفعالية أنزيمية مقدارها 100 وحدة/ غم لتخافيف مختلفة من الحليب (1:1 و 1:2 و 1:3 و 1:4 ) ماء: حليب بعد البسترة، وأجري التخمر بأستعمال بكتريا Streptococcus theromophilus و subsp. bulgaricus Lactobacillus delbrueckii (1:1)، وأشارت النتائج أن أضافة الأنزيم لم تسبب اي تأثير في الصفات الكيميائية للبن الشنينة بينما حسنت الصفات الفيزيائية للمنتج مقارنة مع معاملة السيطرة، أذ أزادت اللزوجة ومنع أنفصال الشرش بالمعاملة المسبقة للحليب بالأنزيم وحصل على أفضل النتائج من حيث أنفصال الشرش والصفات الريولوجية عند معاملة الحليب ب0.125 غم/ كغم بتخفيف 2:1 ماء: حليب، أشارت النتائج أمكانية أستخدام الأنزيم بنجاح لتحسين الصفات الوظيفية للبن الشنينة. كما لوحظ أن أضافة الأنزيم وبكل تراكيزه لم يظهر أي تأثير غير مرغوب في الصفات الحسية للمنتج النهائي.

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